Ketchup

This iconic fry dip and burger topper made a long journey to its modern state—a thick blend of tomatoes, vinegar, sugar, salt, and spices. The name probably came from a spicy pickled fish condiment called ke-tsiap in 17th-century China. The British added everything from nuts to mushrooms, and only in late-1700s New England did tomatoes find their way into the mix.

Today's commercial ketchup is different in taste from the old-fashioned variety. To try an artisanal version of the condiment, made by hand in small batches with fresh organic Early Girl tomatoes, check out June Taylor's tomato ketchup. (Scroll down a few items on the Specialties page).